Hello to everybody. For pasta alla puttanesca, we are used to use
blacksweet olives because for the colour of the dish and to avoid that it
wouldn't result to salty.
And parsley instead of oregano...
Cheers
Pandora
(still alive)
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"Julian Vrieslander" > ha scritto nel
messaggio
...
> In article >,
> zxcvbob > wrote:
>
>> I bought a can (2 ounces) of anchovies, and not sure how to use them.
>> How many should I add to one pound of canned tomatoes to give them a
>> "meaty" taste without being too fishy or salty? I'm going to sauté them
>> in the olive oil until they dissolve before I add the tomatoes.
>
> One of the standard quick dinners at our house is Spaghetti alla
> Puttanesca. I use an entire 2 ounce can of anchovies for one 28 ounce
> can of whole tomatoes.
>
> Rinse the anchovies in water to reduce the salt, and coarsely chop them.
> Then they go into a pan with 4 tablespoons of olive oil. Cook on low
> heat, stirring and poking them until they dissolve.
>
> Turn up the heat and add 4 garlic cloves and one small dried chili, both
> finely chopped. When the garlic starts to sizzle, add the tomatoes, a
> teaspoon of dried oregano, and black pepper. Bring to a boil, stirring
> and mashing the tomatoes. Then turn down the heat and simmer for 30
> minutes, or until you get a thick, full-flavored sauce.
>
> While the sauce is cooking, remove the pits from some good quality black
> olives. I usually buy pitted Kalamatas from the deli counter at our
> market, and cut them in half. A few minutes before you are ready to
> serve, toss the olives and some capers into the sauce and stir.
>
> This is my favorite pasta sauce. Even Cindy (my SO, and resident
> nutritionist of RFC) likes it - and she usually hates anything that's
> been near an anchovy. In fact, the sauce does not have any fishy
> flavor. The anchovies just add a subtle savory (umami?) quality.
>
> This recipe was adapted from The Classic Mediterranean Cookbook, by
> Sarah Woodward. As written, the recipe calls for one cup of olives and
> 2 Tbs of capers, which I think is way too much. Sarah calls for 1 lb of
> dry pasta, probably to feed 4. We use 1/2 lb of spaghetti for the two
> of us, and the recipe produces just enough sauce.
>
> The recipe's name translates as "whore's spaghetti". Sarah speculates
> that it got this name because it goes together quickly with ingredients
> from the pantry. Perfect for professionals who have little time to
> cook, and who work at odd hours when the stores and restaurants are not
> open.
>
> --
> Julian Vrieslander